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1/3 Photos of Creole Bread Pudding With Bourbon Sauce
I found this recipe on the MyRecipes.com website. The intro states it originates from New Orleans chef Leah Chase, the queen of Creole cuisine (and from Dooky Chase's Restaurant in New Orleans, Louisiana). It is positively delicious. It's really quite good as a plain bread pudding (without the added sauce). But the Bourbon sauce is really the je ne sais quoi finish that makes this stand out far above all the others I've tried. For those who don't care for alcohol, the Bourbon Sauce is not really "boozey" (it's not detected at all, in fact) but is a creamy sauce with a slight caramel flair to it.
Units: US | Metric
Serving Size: 1 (350 g)
Servings Per Recipe: 10